Basmati should be aged. The older it is, the more expensive it gets (aroma and grain both improve).
That distinction often does not travel abroad, so it’s generically called “aged”.
If it’s not aged, well, it’s probably not very good.
ETA: Basmati is also sorted by grain length. There are many code words for broken rice that’s sold cheaper (mogra, tukda, everyday, etc), and the longer grains are often called extra-long in the export market, and biryani rice in the local market. Then there’s sella, which is parboiled (which gives a younger grain the color of a more aged grain, and makes it more sturdy, but in my experience the aroma suffers).
The intact / long grains are usually reserved for special occasion use (ie biryani, pulao) where the visual is desirable.
